Two nutrients flour is fortified with

• A. Calcium and Iron
• B. Calcium and Vitamin D
• C. Iron and Vitamin C
• D. Iodine and Folate

Answer: (A)

Fortifying a staple like flour aims to raise intake of nutrients that are commonly deficient in the population. Iron helps prevent anaemia, a widespread deficiency, while calcium supports bone health and helps reduce risks of bone-related issues. This combination is practical for flour because both minerals can be added during processing and remain stable through milling and cooking, making them effective and widely applicable fortificants. Other options involve nutrients that aren’t standardly added to flour: iodine is typically added to salt rather than flour, vitamin D is more commonly added to dairy products or cereals than to flour, and vitamin C isn’t a typical flour fortificant due to stability concerns. Plus, iodine and folate aren’t a common paired fortification, whereas iron and calcium is.